{"id":11738,"date":"2026-07-03T11:05:19","date_gmt":"2026-07-03T11:05:19","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=11738"},"modified":"2026-07-03T19:28:05","modified_gmt":"2026-07-03T19:28:05","slug":"notre-plaisir-glace-le-gelato-italien-le-seul-et-unique","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=11738","title":{"rendered":"Notre Plaisir Glac\u00e9 \/ le gelato italien, le seul et unique"},"content":{"rendered":"\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">Notre Plaisir Glac\u00e9 : D&rsquo;o\u00f9 Vient le V\u00e9ritable Gelato Italien ?<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c0 l\u2019approche des beaux jours, un parfum d\u2019Italie plane sur nos papilles. Reine incontest\u00e9e des vitrines estivales, la texture velout\u00e9e du <strong>gelato artisanal<\/strong> s\u00e9duit le monde entier. Mais si nous savourons aujourd&rsquo;hui ce dessert avec autant de facilit\u00e9, son existence est le fruit d\u2019une \u00e9pop\u00e9e fascinante combinant secrets d&rsquo;\u00c9tat, alchimie et r\u00e9volutions technologiques.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Voyageons \u00e0 travers le temps pour d\u00e9couvrir comment un simple m\u00e9lange de neige est devenu l\u2019embl\u00e8me du savoir-faire transalpin.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udfdb\ufe0f Des Origines Antiques au Sorbet Arabe<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">L&rsquo;histoire de notre douceur glac\u00e9e commence bien avant la naissance de l&rsquo;Italie moderne, trouvant ses racines dans les ing\u00e9nieuses techniques de refroidissement de l&rsquo;Antiquit\u00e9.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>L&rsquo;Empire Perse (vers 500 av. J.-C.) :<\/strong> Les Perses ma\u00eetrisaient la conservation de la neige hivernale dans d&rsquo;immenses structures souterraines appel\u00e9es <em>yakhchals<\/em>. Ils y pr\u00e9paraient le <em>sharbat<\/em>, un anc\u00eatre du sorbet m\u00ealant eau glac\u00e9e, miel et fruits.<\/li>\n\n\n\n<li><strong>Les Romains et les Chinois :<\/strong> En parall\u00e8le, les \u00e9lites de la Rome antique et de la Chine consommaient de la neige ou de la glace pil\u00e9e aromatis\u00e9e au vin, au miel ou aux jus de fruits.<\/li>\n\n\n\n<li><strong>Le perfectionnement Arabe :<\/strong> Ce sont les Arabes qui, en s&rsquo;installant en M\u00e9diterran\u00e9e (notamment en Sicile), ont r\u00e9volutionn\u00e9 ces pratiques. Ils ont introduit le sucre raffin\u00e9 \u00e0 la place du miel et popularis\u00e9 des techniques de <strong>refroidissement chimique \u00e0 base de salp\u00eatre<\/strong>, posant les fondations techniques du futur sorbet occidental.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udfa8 La Renaissance Florentine : L&rsquo;Invention du Gelato Moderne<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Le grand virage vers le gelato tel que nous le consommons aujourd&rsquo;hui \u2013 c&rsquo;est-\u00e0-dire \u00e0 base de <strong>lait et de cr\u00e8me<\/strong> \u2013 se produit \u00e0 Florence au XVIe si\u00e8cle.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Bernardo Buontalenti et la \u00ab\u00a0Crema Fiorentina\u00a0\u00bb<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">L&rsquo;architecte, sculpteur et ing\u00e9nieur florentin <strong>Bernardo Buontalenti<\/strong> est universellement c\u00e9l\u00e9br\u00e9 comme le p\u00e8re spirituel du gelato moderne. Vers 1565, alors qu&rsquo;il est charg\u00e9 d&rsquo;organiser un banquet somptueux pour le roi d&rsquo;Espagne \u00e0 la cour des M\u00e9dicis, il d\u00e9cide de briser la tradition des sorbets \u00e0 l&rsquo;eau.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il imagine une recette in\u00e9dite en y incorporant <strong>du lait, de la cr\u00e8me fra\u00eeche, du sucre et des jaunes d&rsquo;\u0153ufs<\/strong>. Pour r\u00e9ussir son pari, il con\u00e7oit une machine manuelle primitive capable de battre le m\u00e9lange tout en le maintenant au froid. La <em>Crema Fiorentina<\/em> (ou <em>Gelato Buontalenti<\/em>) \u00e9tait n\u00e9e, offrant une texture onctueuse totalement r\u00e9volutionnaire pour l&rsquo;\u00e9poque.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>Le saviez-vous ?<\/strong> Catherine de M\u00e9dicis est historiquement associ\u00e9e \u00e0 la diffusion de cette merveille. Lors de son mariage en 1533, elle emmena avec elle les meilleurs artisans et cuisiniers italiens \u00e0 la cour de France, initiant l&rsquo;aristocratie europ\u00e9enne aux plaisirs des desserts glac\u00e9s.<\/p>\n<\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf0d Du Caf\u00e9 Procope \u00e0 la R\u00e9volution Industrielle<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pendant plus d&rsquo;un si\u00e8cle, le gelato reste un luxe jalousement gard\u00e9 par les cours royales. Sa d\u00e9mocratisation est l&rsquo;\u0153uvre d&rsquo;un autre Italien audacieux : <strong>Francesco Procopio dei Coltelli<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En 1686, ce Sicilien s&rsquo;installe \u00e0 Paris et fonde le <strong>Caf\u00e9 Procope<\/strong>. En perfectionnant l&rsquo;utilisation du sucre et en ma\u00eetrisant le m\u00e9lange de glace et de sel marin pour abaisser la temp\u00e9rature sous le point de cong\u00e9lation, il r\u00e9ussit \u00e0 commercialiser le gelato aupr\u00e8s de la bourgeoisie et des intellectuels des Lumi\u00e8res, popularisant le concept \u00e0 travers toute l&rsquo;Europe.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Trois grandes inventions du XIXe et XXe si\u00e8cles vont achever de transformer ce plaisir en un dessert de masse :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1846 (La Sorbeti\u00e8re m\u00e9canique) :<\/strong> L&rsquo;Am\u00e9ricaine Nancy Johnson brev\u00e8te la premi\u00e8re sorbeti\u00e8re manuelle \u00e0 manivelle. Le brassage constant permet d&rsquo;obtenir des textures beaucoup plus fines \u00e0 domicile.<\/li>\n\n\n\n<li><strong>Ann\u00e9es 1860 (La R\u00e9frig\u00e9ration m\u00e9canique) :<\/strong> Les inventeurs Charles Tellier et Ferdinand Carr\u00e9 permettent de fabriquer de la glace artificiellement, lib\u00e9rant la production des contraintes m\u00e9t\u00e9o et des saisons.<\/li>\n\n\n\n<li><strong>1903 (Le Cornet de gaufrette) :<\/strong> L&rsquo;Italo-Am\u00e9ricain Italo Marchioni brev\u00e8te le moule pour cornet comestible. Cette id\u00e9e lumineuse visait \u00e0 \u00e9viter le vol et la casse des petits verres dans lesquels la glace \u00e9tait servie dans les rues de New York, ouvrant d\u00e9finitivement la voie \u00e0 la consommation nomade moderne.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83e\uddea Secrets d&rsquo;Alchimie : Gelato vs Cr\u00e8me Glac\u00e9e<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pourquoi le gelato est-il si diff\u00e9rent de la glace industrielle classique ? Tout est une question de physique et d&rsquo;ingr\u00e9dients.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Caract\u00e9ristiques<\/th><th>Gelato Artisanal Italien<\/th><th>Cr\u00e8me Glac\u00e9e Industrielle<\/th><\/tr><\/thead><tbody><tr><td><strong>Teneur en mati\u00e8res grasses<\/strong><\/td><td><strong>4 % \u00e0 9 %<\/strong> (majorit\u00e9 de lait frais entier)<\/td><td><strong>10 % \u00e0 18 %<\/strong> (forte proportion de cr\u00e8me lourde)<\/td><\/tr><tr><td><strong>Incorporation d&rsquo;air (Foisonnement)<\/strong><\/td><td><strong>Moins de 30 %<\/strong> (m\u00e9lange lent offrant une grande densit\u00e9)<\/td><td><strong>Jusqu&rsquo;\u00e0 50 %<\/strong> (volume gonfl\u00e9 artificiellement d&rsquo;air)<\/td><\/tr><tr><td><strong>Temp\u00e9rature de service<\/strong><\/td><td>En moyenne <strong>-12\u00b0C \u00e0 -14\u00b0C<\/strong> (souple en bouche)<\/td><td>En moyenne <strong>-18\u00b0C<\/strong> (tr\u00e8s dure et fig\u00e9e)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Gr\u00e2ce \u00e0 sa faible teneur en gras et sa texture dense, le gelato ne sature pas les papilles : les ar\u00f4mes nobles comme la pistache de Bronte ou la noisette du Pi\u00e9mont explosent instantan\u00e9ment en bouche.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83e\udd44 L&rsquo;\u00c9quilibre Parfait de la Recette Traditionnelle<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pour r\u00e9ussir un v\u00e9ritable gelato, l&rsquo;artisan doit respecter un \u00e9quilibre strict entre quatre piliers fondamentaux :<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Le Lait Entier (60% \u00e0 70%) :<\/strong> La base absolue qui apporte la l\u00e9g\u00e8ret\u00e9.<\/li>\n\n\n\n<li><strong>La Cr\u00e8me Fra\u00eeche (5% \u00e0 20%) :<\/strong> Dos\u00e9e avec parcimonie pour le liant sans masquer les parfums.<\/li>\n\n\n\n<li><strong>Le Sucre (14% \u00e0 24%) :<\/strong> Au-del\u00e0 du go\u00fbt sucr\u00e9, il sert d&rsquo;<strong>antigel naturel<\/strong>. Il emp\u00eache l&rsquo;eau de former de gros blocs durs au cong\u00e9lateur. Les artisans modernes y combinent du <strong>glucose<\/strong> ou du <strong>sucre inverti<\/strong> pour leur fort pouvoir anti-cristallisant et leur \u00e9lasticit\u00e9.<\/li>\n\n\n\n<li><strong>Les Stabilisants Naturels (moins de 1%) :<\/strong> La farine de graines de caroube ou la gomme de guar permettent de lier l&rsquo;eau libre et de garder une texture soyeuse lors des chocs thermiques.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf3f Le Renouveau Artisanal Contemporain<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Aujourd&rsquo;hui, face \u00e0 la standardisation industrielle n\u00e9e dans les ann\u00e9es 1950, le mouvement du <strong>v\u00e9ritable gelato artisanal<\/strong> op\u00e8re un retour aux sources sans concession.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La philosophie moderne impose le refus des colorants chimiques (une vraie glace \u00e0 la pistache doit \u00eatre beige\/vert kaki terne, jamais vert fluo !) et privil\u00e9gie les pur\u00e9es de fruits frais de saison et les mati\u00e8res premi\u00e8res brutes. \u00c9paul\u00e9s par des technologies de pointe comme les pasteurisateurs \u00e0 cuisson directe ou les turbines professionnelles \u00e0 compresseur, les artisans continuent d&rsquo;\u00e9crire l&rsquo;histoire de ce monument de la culture italienne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La prochaine fois que vous porterez une cuill\u00e8re de gelato \u00e0 vos l\u00e8vres, vous saurez que vous d\u00e9gustez plus qu&rsquo;une simple glace : vous savourez des si\u00e8cles d&rsquo;histoire et de passion. Bonne d\u00e9gustation !<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ph\u00e9nom\u00e8ne \u00ab\u00a0Ninja Creami<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ce n&rsquo;est pas une sorbi\u00e8re traditionnelle comme la Magimix ou la Severin. C&rsquo;est une machine am\u00e9ricaine ultra-tendance (devenue virale sur TikTok et Instagram) qui fonctionne \u00e0 l&rsquo;envers : on prend un bloc d&rsquo;ingr\u00e9dients compl\u00e8tement congel\u00e9 au freezer, et la machine vient le \u00ab\u00a0raboter\u00a0\u00bb \u00e0 tr\u00e8s haute vitesse avec une lame puissante pour le transformer en glace onctueuse en quelques secondes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le mod\u00e8le exact que vous avez s&rsquo;appelle g\u00e9n\u00e9ralement la <strong>Ninja Creami Deluxe 10-en-1<\/strong> ou de nouvelles d\u00e9clinaisons avanc\u00e9es comme la <strong>Scoop &amp; Swirl<\/strong> (souvent appel\u00e9e <strong>11-en-1<\/strong>, <strong>12-en-1<\/strong> ou <strong>13-en-1<\/strong> selon les pays et les accessoires inclus).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">la Ninja creami de luxe sur mon site <\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=ninja-creami-scoop-swirl-13-en-1-grise-platine-glaces-italiennes-gelato-desserts-maison\" type=\"link\" id=\"https:\/\/www.espritmezzogiorno.fr\/?product=ninja-creami-scoop-swirl-13-en-1-grise-platine-glaces-italiennes-gelato-desserts-maison\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>ninja creami scoop swirl13 en1 grise platine<\/strong><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=ninja-creami-scoop-swirl-13-en-1-stone-glaces-italiennes-gelato-desserts-maison\" type=\"link\" id=\"https:\/\/www.espritmezzogiorno.fr\/?product=ninja-creami-scoop-swirl-13-en-1-stone-glaces-italiennes-gelato-desserts-maison\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>ninja creami scoop swirl 13 en 1 stone<\/strong><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=ninja-creami-deluxe-10-programmes-sorbetiere-familiale-glaces-boissons-glacees-maison\" type=\"link\" id=\"https:\/\/www.espritmezzogiorno.fr\/?product=ninja-creami-deluxe-10-programmes-sorbetiere-familiale-glaces-boissons-glacees-maison\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Ninja creami deluxe 10 programmes sorbetiere familiale<\/strong><\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">allez voir d&rsquo;autres machine \u00e0 Glace <\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%F0%9F%8D%A8-machines-a-glace-italienne-sorbetieres-moules-a-glaces&amp;paged=1\" type=\"link\" id=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%F0%9F%8D%A8-machines-a-glace-italienne-sorbetieres-moules-a-glaces&amp;paged=1\" target=\"_blank\" rel=\"noreferrer noopener\">glaces italiennesn, sorbet, sorbetieres et<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=ninja-marque-americaine\" target=\"_blank\" rel=\"noreferrer noopener\">Ninja marque americaine de sorbetiere, machines \u00e0 glace etc <\/a><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"11740\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Pistache-la-gelatiera-glaces-glace-artisanales-sicile-monaco-sorbet-vegan-maitre-artisan-glacier-great-taste-819x1024.webp\" alt=\"\" class=\"wp-image-11740\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Pistache-la-gelatiera-glaces-glace-artisanales-sicile-monaco-sorbet-vegan-maitre-artisan-glacier-great-taste-819x1024.webp 819w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Pistache-la-gelatiera-glaces-glace-artisanales-sicile-monaco-sorbet-vegan-maitre-artisan-glacier-great-taste-240x300.webp 240w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Pistache-la-gelatiera-glaces-glace-artisanales-sicile-monaco-sorbet-vegan-maitre-artisan-glacier-great-taste-768x960.webp 768w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Pistache-la-gelatiera-glaces-glace-artisanales-sicile-monaco-sorbet-vegan-maitre-artisan-glacier-great-taste-1229x1536.webp 1229w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Pistache-la-gelatiera-glaces-glace-artisanales-sicile-monaco-sorbet-vegan-maitre-artisan-glacier-great-taste-1638x2048.webp 1638w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Pistache-la-gelatiera-glaces-glace-artisanales-sicile-monaco-sorbet-vegan-maitre-artisan-glacier-great-taste-600x750.webp 600w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Pistache-la-gelatiera-glaces-glace-artisanales-sicile-monaco-sorbet-vegan-maitre-artisan-glacier-great-taste.webp 1920w\" sizes=\"(max-width: 819px) 100vw, 819px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"765\" data-id=\"11746\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/ingredients-dessert-pistache-vue-dessus-fr-1024x765.jpg\" alt=\"\" class=\"wp-image-11746\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/ingredients-dessert-pistache-vue-dessus-fr-1024x765.jpg 1024w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/ingredients-dessert-pistache-vue-dessus-fr-300x224.jpg 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/ingredients-dessert-pistache-vue-dessus-fr-768x573.jpg 768w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/ingredients-dessert-pistache-vue-dessus-fr-600x448.jpg 600w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/ingredients-dessert-pistache-vue-dessus-fr.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"500\" height=\"250\" data-id=\"11739\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/coupes-glacees-aux-dattes.jpg\" alt=\"\" class=\"wp-image-11739\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/coupes-glacees-aux-dattes.jpg 500w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/coupes-glacees-aux-dattes-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"1024\" data-id=\"11743\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/pistachio-cream_1400x-1024x1024.webp\" alt=\"\" class=\"wp-image-11743\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/pistachio-cream_1400x-1024x1024.webp 1024w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/pistachio-cream_1400x-300x300.webp 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/pistachio-cream_1400x-150x150.webp 150w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/pistachio-cream_1400x-768x768.webp 768w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/pistachio-cream_1400x-600x600.webp 600w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/pistachio-cream_1400x-100x100.webp 100w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/pistachio-cream_1400x.webp 1400w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"1024\" data-id=\"11742\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Gelato-Pistache-Delicieux-et-Cremeux2-file-1024x1024.jpeg\" alt=\"\" class=\"wp-image-11742\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Gelato-Pistache-Delicieux-et-Cremeux2-file-1024x1024.jpeg 1024w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Gelato-Pistache-Delicieux-et-Cremeux2-file-300x300.jpeg 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Gelato-Pistache-Delicieux-et-Cremeux2-file-150x150.jpeg 150w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Gelato-Pistache-Delicieux-et-Cremeux2-file-768x768.jpeg 768w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/07\/Gelato-Pistache-Delicieux-et-Cremeux2-file-600x600.jpeg 600w, 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Reine incontest\u00e9e des vitrines estivales, la texture velout\u00e9e du gelato artisanal s\u00e9duit le monde entier. Mais si nous savourons aujourd&rsquo;hui ce dessert avec autant de facilit\u00e9, son existence est le fruit d\u2019une [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11742,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"D'o\u00f9 vient notre plaisir glac\u00e9 pr\u00e9f\u00e9r\u00e9 ? \ud83c\udf66 D\u00e9couvrez l'histoire fascinante du v\u00e9ritable gelato italien !\n\nSaviez-vous que la cr\u00e9ation de cette douceur remonte \u00e0 l'Antiquit\u00e9 et \u00e0 la Renaissance florentine ? Bien plus qu'une simple glace,","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7145],"tags":[9454,9463,9459,6882,2284,9464,9456,9461,9453,9460,9458,9452,9457,9455,9462],"class_list":["post-11738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category--la-cuisine-italienne","tag-bernardo-buontalenti","tag-cornet-de-glace-invention","tag-difference-gelato-creme-glacee","tag-esprit-mezzo-giorno","tag-esprit-mezzogiorno","tag-foisonnement-glace-air-gras","tag-gelato-italien-artisanal","tag-histoire-cafe-procope","tag-histoire-du-gelato","tag-ingredients-traditionnels-gelato","tag-origine-de-la-glace","tag-recette-base-gelato","tag-secret-fabrication-glace-italienne","tag-sorbet-arabe-sharbat","tag-turbine-a-glace-histoire"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Notre Plaisir Glac\u00e9 \/ le gelato italien, le seul et unique - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=11738\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Notre Plaisir Glac\u00e9 \/ le gelato italien, le seul et unique - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"Notre Plaisir Glac\u00e9 : D&rsquo;o\u00f9 Vient le V\u00e9ritable Gelato Italien ? \u00c0 l\u2019approche des beaux jours, un parfum d\u2019Italie plane sur nos papilles. 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